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Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of blade.
Specifications: Knife Type: Usuba Japanese Chef KnifeSteel Type: VG1 HammeredHandle Material: Mahogany HandleBlade Type: Double-edged Blade Blade Length: 165mmBlade Height: 45mmBlade Thickness: 1.9mmHandle...
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Born in 1950, knife smith Hideo Kitaoka works in Takefu Village, Echizen in Fukui Prefecture. He learned his craft from...